Hosting family dinner – how to properly match food and wine? (w. recipes)

Hosting family dinner – how to properly match food and wine? (w. recipes)Sponsored. This post is made in collaboration with Hardys Wines.

As you have probably realized by now, I am such a foodie and there are few things that I enjoy more than a good meal – maybe except a good meal in good company with some good wine ;) I come from a family who are major foodies and wine lovers (on both sides of the family) and to me there is nothing better than when we get together and enjoy each others company over a good lunch or dinner. While most of my family are very fond of wine and know quite a bit about it, then I must admit that I am still a total wine novice. I only just learned to drink and truly enjoy white wine last year and my palate is still quite new to red wine. I am very eager to learn more about wine though, especially when it comes to matching meals with the right kind of wine, so when I was asked whether I would like to try two of Hardys Wines – the Hardys Stamp Sauvignon Blanc and Hardys Stamp Shiraz – where I would have to match the wines with suitable dishes, then I of course accepted the challenge! From my family I know the importance of good wine and matching it with the right kinds of foods and flavors, but even though I am often the one who cooks, then I usually never choose the wine, so this was an interesting challenge for me.

I invited my sister and two cousins over to my place for a little two course family get-together that I would create around the two wines mentioned above. I always do my grocery shopping online, so I picked up my laptop and looked though the virtual aisles to find inspiration for my dishes. I started with the white wine that I wanted to serve for the first course, based on the tasting notes it is a dry and light-bodied wine with tropical flavors of passion fruit and guava with grassy notes and a crunchy acid finish, which makes the wine ideal to be paired with seafood and chicken dishes. With that and my guests in mind I found the perfect starter, Norwegian lobster tails (jomfruhummerhaler), which is something that we often used to make together, but haven’t had in ages. I wanted to keep the dish quite simple, both to allow the flavors of the Norwegian lobster tails and wine to stand on their own, but also because that is how our parents used to make it.

A little tip – Hardys are having a giveaway over on their Facebook page, where you can win prizes if you comment the best match to the selected wine – make sure to check it out right here!

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Starter – Norwegian lobster tails
This dish brings back so many memories of the four of us and our parents enjoying this messy treat in the garden under the summer sun. It is definitely a favorite dish of mine, but when your hear the ingredients, then you will probably understand why I do not eat it very often – here’s a hint, lots and lots of butter ;)

I am very happy with my choice as the starter went down like a treat and so did the white wine, which nicely complemented the fairly simple dish. I really love how the simplicity of the dish allows the lobster tails to stand on their own, so the main focus is on them and the white wine just like I intended. As I am still quite new to drinking wine I never used to enjoy this meal with wine like my family did, but I must say that I am finally starting to understand the importance of matching a dish like this with the right bottle of wine. It truly takes the dish and the flavors to the next level.

To be honest I was actually a bit surprised by just how much we all enjoyed this wine as the four of us usually tend to go for the sweeter wines (haha yep the girlier wines, I am not even ashamed to admit it!) and this is a dry wine, but it was a big hit and there was not a drop left when we were done with the first course. This was definitely a bit of an eyeopener, I think I will have to expand my horizon when it comes to white wines, my palate seems to be changing – or should I say evolving?

Recipe:
The best thing about this dish (apart from being beyond delicious and such a treat!) is that it is incredibly easy to make and doesn’t really require a recipe. Simply add the cut and cleaned Norway lobster tails (jomfruhummerhaler) to an ovenproof dish along with lots of butter (it needs to at least cover the bottom of the tray), salt + pepper and a dash of curry. Add them to a pre-heated oven at 200 c / 400 f and bake them for about 15 minutes until they are tender – make sure to turn them over a couple of times to cover them in the butter.

Serve the lobster tails as they are straight out the oven. I served them with with bread on the side, if you are not affraid of a little butter then you can dip the bread in the butter from the lobster tails, haha I know it probably seems a bit gross, but it tastes absolutely amazing! I served the lobster tails with avocado and lemon slices as well and of course a bottle of Hardys Stamp Sauvignon Blanc.

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For the main course I had to make a dish that would go well with the Hardys Stamp Shiraz, it is a dry medium-bodied red wine with fruit intensity of raspberries and cherries with vanilla oak influence, which nicely pairs with rich tomato based pasta dishes. Haha and I only know that because I did my research, but it sounded cool right? ;) I knew right away that I wanted to serve the wine with my favorite tomato pasta dish, it is one of my go-to’s when I want to make something that is super quick and simple, but still oh so delicious. I actually used a splash of the red wine in the sauce and it just took the flavor to a whole new level! As I mentioned above I am still learning to drink red wine (and so is my sister), so I am a bit like a fish out of water here, but my cousins enjoyed the wine and agreed the it suited the pasta dish nicely + the added wine to the sauce helped the two complement each other perfectly. So all in all I am quite the happy camper, I am still a total novice when it comes to wine (Rome wasn’t built in a single day), but the dinner went perfectly, we had the best time and the girls thoroughly enjoyed both the food and the wine (+ the combinations I had chosen), so it was definitely a success! :)

You can find the recipe for my tomato pasta dish below ❤︎

fil-01-02-2017-21-42-12 fil-01-02-2017-21-41-57Ingredients – 4 small servings:
1 onion, finely chopped
1 clove of garlic, crushed
1 small handful fresh basil, chopped
400 grams of mashed/crushed tomatoes
A splash of red wine – I used Hardys Stamp Shiraz
1-2 tablespoons finely grated parmesan cheese
1/2 – 1 dl (0.2 – 0.4 cup) cream
Sea salt + pepper
250 grams grams fresh pasta
Garnish: grated parmesan cheese and chopped fresh basil or parsley

I served the dish with focaccia bread and a simple green salad as well. You can find the directions below.

Oh and please keep in mind that the servings on this one are quite small since we were already pretty full from the starter + I served both courses with bread on the side. Feel free to double the recipe if you serve it on its own.

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Directions:
Start by by cooking the chopped onion in a little olive oil in a saucepan on medium heat for about 5 minutes until it is lightly golden. Then add in the crushed garlic and chopped basil. Cook it for another minute or two and then add the tomato and red wine as well. Season it with a little bit of sea salt and pepper and let it simmer for 10 minutes. Add the parmesan cheese and the cream (adjust amounts to your liking) and let it simmer for 5-10 more minutes. Boil the fresh pasta according to the instructions and serve it with the tomato sauce, garnish it with freshly grated parmesan and fresh basil or parsley, a crisp green salad and focaccia bread on the side and last, but not least, a nice bottle of red wine – I of course served it with the Hardys Stamp Shiraz. Enjoy!

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Colorful lunch platter with sourdough bread and veggies

Colorful lunch platter with sourdough bread and veggies
Hi lovelies! I just wanted to stop by with a little lunch inspiration. I made this super colorful lunch platter the other day, it was so delicious, filling and healthy + the best part is that it only took me 5 minutes to put it together! I have listed the ingredients below, enjoy ❤︎

Toasted sourdough bread with homemade basil pesto, field lettuce, chopped pistachios, bee pollen and sea salt + pepper

Toasted sourdough bread with avocado, chopped watermelon radish, lemon juice and sea salt + pepper

I served it with lots of veggies on the side – carrot, yellow bell pepper, cucumber, tomatoes and watermelon radish ❤︎

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Spicy stuffed peppers – delicious, healthy and plant based!

Baked and stuffed peppers - delicious, healthy and vegan!
Hi lovelies. I am sorry about the lack of posts lately, I once again have way too much on my plate. I am working on my biggest project yet and it is taking up most of my time, I cannot wait to share it with you guys! I am so happy and excited ❤︎

Anyways, I want to share these colorful and beyond delicious baked bell peppers with you guys, it is one of my go-to’s for a super easy and healthy meal. I have shared it on the blog before, but never in English so I think it is about time ;) I love making a big batch of these, so I have lunch/dinner sorted for a couple of days + they work perfectly as a side as well. The original recipe is completely plant based, but sometimes I love to top them with a little shredded mozzarella and cheddar as well and give them a couple of extra minutes in the oven, so yum!

You can find the recipe in Danish right here!

Baked and stuffed peppers - delicious, healthy and vegan! Ingredients – 5 small stuffed bell peppers:
5 small bell peppers
2 deciliters (equals about 0.8 cup) uncooked quinoa
1 vegetable bouillon cube
1 can (250 grams) of kidney beans, drained and rinsed
1 small can (140 grams) of sweet corn
6 cherry tomatoes, chopped
1 small red onion, finely chopped
1-2 cloves of garlic, crushed
6 tablespoons spicy salsa
½ teaspoon ground chili
2 teaspoons ground cumin
1 teaspoon sweet paprika
Sea salt + pepper

For serving: guacamole or avocado, salsa and a little bit of shredded cheese (optional)

Baked and stuffed peppers - delicious, healthy and vegan! Baked and stuffed peppers - delicious, healthy and vegan!Directions:
Start by pre-heating your oven to 175 c / 350 f and then boil the quinoa according to package instructions – add the vegetable bouillon cube to the water. While the quinoa cooks you can prep the filling – add the chopped onion, crushed garlic, spicy salsa, tomatoes, kidney beans, corn and spices to a bowl and mix well. Add the cooked quinoa as well and mix everything together. Cut the bell peppers in half and remove the seeds. Add the filling to the bell peppers, place them in an ovenproof dish and bake them in the oven for about an hour at 175 c / 350 f until the bell peppers are soft and tender. If you like you can add a little bit of shredded cheese at the end, bake it for a couple of minutes until the cheese melts and serve the bell peppers right away. I like to serve them with guacamole or avocado and extra salsa, enjoy!

Baked and stuffed peppers - delicious, healthy and vegan!

Green lunch platter with hummus, crisp bread, veggie sushi, edamame beans and miso sauce

Green lunch platter with hummus, crisp bread, veggie sushi, edamame beans and miso sauceHi lovelies, are you ready for some green goodness? I made this big lunch platter filled with everything green earlier today and it was definitely a big hit, so I wanted to share it with you guys as well. I just made it with leftovers from dinner the day before (sushi and miso) and whatever I could find fridge/cupboards, so some of the combos are a little random, but it tasted amazing! I made a green hummus with spinach and avocado that I served with lots veggies and some yummy crisp bread that I baked yesterday using the best recipe by Jane Faerber from Madbanditten (find it right here!), veggie quinoa sushi with avocado and cucumber, edamame beans with miso sauce and some kiwi + grapes for “dessert”. It was so delicious and filling, haha I am already all excited about eating the leftovers for lunch again tomorrow ;)

I have linked to the recipes for most of the things on the lunch platter below + you can find my hummus recipe in this post a little further down, enjoy!  ❤︎

Find my recipe for veggie quinoa sushi right here and for edamame beans with miso dip right here + find Jane Faerber from Madbanditten‘s yummy recipe for crisp bread right here!

Green lunch platter with hummus, crisp bread, veggie sushi, edamame beans and miso sauce Green lunch platter with hummus, crisp bread, veggie sushi, edamame beans and miso sauce Green lunch platter with hummus, crisp bread, veggie sushi, edamame beans and miso sauceGreen hummus with spinach and avocado:
1 can of chickpeas
2 handfuls spinach
1/2 avocado
1 clove of garlic, crushed
The juice of 1/2 lemon
2 tablespoons olive oil
A handful fresh herbs – optional*
Sea salt + pepper
1-2 tablespoons water – if needed

Garnish: greek yogurt, olive oil, chopped pistachios and mint leaves

*I didn’t add it as I didn’t have any available, but I think it would taste great with fx basil or cilantro

Green lunch platter with hummus, crisp bread, veggie sushi, edamame beans and miso sauce Green lunch platter with hummus, crisp bread, veggie sushi, edamame beans and miso sauceDirections:
Simply add everything to a foodprocessor and pulse until smooth – add a little water a tablespoon at a time if needed. Garnish with the greek yogurt, olive oil, chopped pistachios and mint leaves if you’d like, serve the hummus with crisp bread and lots of veggies, enjoy!

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Recipes I want to try // Healthy, savory and colorful

moroccan_stew_3Evening lovelies! It is time for another post in my little ‘Recipes I want to try’ series and I have found some beyond delicious recipes to share with you guys! I want to give these yummy recipes a try as soon as possible, but I am still sick and cannot be bothered to go grocery shopping or to cook anything, so this post is probably kind of a bad idea since it is just making me even more hungry – seriously, what I wouldn’t give for one of these gorgeous meals right now! Haha not to worry though, I have lots of fruit, oatmeal and store-bought soup, so I will not be starving anytime soon, it just feels a little meh after looking through these recipes ;)

The first recipe I want to share is for the gorgeous dish above, it is an Moroccan inspired aubergine & chickpea stew by some of my favorite bloggers David and Luise from Green Kitchen Stories. I might just have returned from Morocco a couple of days ago, but I am already dreaming about going back, so until I can make that happen I will try some Moroccan dishes to help soothe my wanderlust.

Find the recipe right here

pb240390The second recipe that I want to try is by one of my favorite Danish bloggers Emma Martiny, how good does her recipe for healthy savory waffles with hummus and halloumi look!? I have yet to give halloumi a try, so this feels like the perfect opportunity + savory waffles and hummus are always a good idea ;)

Find the recipe right here!

thai-salad-2Okay this dish looks beyond delicious, it is almost torture to look at while I am hungry – YUM! So the third recipe I want to share is this crazy delicious looking thai noodle salad with peanut lime dressing by Lindsay from Pinch of yum. My sister and I have always loved noodle dishes and this one really takes noodles to the next level, so it is definitely a must try here in our house ;)

Find the recipe right here!

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